Restaurant & Café Magazine | June 2019

June 2019 Vol 12 Issue 6

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editor's note MAKING A CHANGE

Sarah Mitchell Managing Editor sarah@reviewmags.com

pg.18

Businesses in New Zealand and around the world in almost every sector are looking at new ways and innovations to reduce, reuse, and recycle. Restaurants and cafés are no exception to this with many ditching plastic straws last year, as plastic straws alone account for more than three-quarters of the 1.3 million litres of rubbish that Sustainable Coastlines has removed from New Zealand beaches. Although great for reducing plastic waste and helping the environment, it doesn’t help that my biodegradable straw, degrades in my drink. Nevertheless, businesses are doing their best to make a difference.

Big chain restaurant companies like McDonald’s, Starbucks, and Wendy’s have joined The CocaCola Company, Nestlé and the World Wildlife Fund to find a better disposable cup. In the foodservice industry, disposable cups are becoming problematic. Unlike my biodegradable straw, the cup often has a plastic lining to prevent the cup from becoming soggy, however, it also means that the cup is no longer able to be recycled. But just how will the next generation fibre cup be designed to be recoverable on a global scale, while maintaining the performance standards

what's up

that consumers know and trust?

Enter the NextGen Cup Challenge.

Participants are encouraged to enter the open innovation initiative seeking to identify and commercialise existing and future solution for the single-use, hot and cold fibre cup.

The Challenge is the first part of a multi-year, multi-industry global consortium that aims to accelerate the design, and manufacture of packaging alternatives. Over 400 teams from around the world joined the Challenge and some of the winning ideas included various new materials that are recyclable and compostable, as well as cutting edge, plant-based materials. The winners also included reusable cup service models that just keep cyclingremaining in service by harnessing the power of technology and design.

While developing a plant-based liner or any other alternative for that matter that stands up to hot liquids and is commercially viable is incredibly hard, the solution is out there, and not just for cups and straws. Alongside the new innovations in this space, the rules and regulations for businesses surrounding plastic and recycling opportunities needs to change also to encourage and help businesses make a significant and viable change.

what's down

Bayfair Shopping Centre’s Dining Precinct

Jamie Oliver

Jamie Oliver’s British restaurant chain has filed for bankruptcy protection putting 1300 jobs at risk.

See p7.

Bayfair Shopping Centre in Tauranga has injected a boost of new cuisine to the area with the unveiling of the new al fresco dining area.

Japan’s rising trend for ‘animal cafés’ has fuelled a black market trade for otters throughout Japan.

Westfield Newmarket’s shopping complex will play host to Nic Watt and Darren Johnson’s Peruvian-style rooftop restaurant opening later this year.

4 News 7 World Plate 8 Liquor & Beverage 10 QSR 16 On Trend

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17 JUNE Bidfood Trade Show, Rotorua 18 JUNE Bidfood Trade Show, Tauranga 19 JUNE Bidfood Trade Show, Hamilton 19-22 JUNE Food Taipei, Taiwan 21-23 JUNE Good Food & Wine Show 23-25 JUNE Foodservice Australia, Melbourne 25 JUNE Bidfood Trade Show, New Plymouth 26 JUNE Bidfood Trade Show, Palmerston North 29 JUNE Gabs Fest, Auckland 29-30 JUNE The Seriously Good Food Show, Tauranga 30 JUNE PITCHme Foodservice entries close 20 JULY Inspire+ Artisan Awards entries close 25-28 JULY Food Show, Auckland 5 AUGUST Service Food Trade Show, Christchurch

Animal Cafés

Nic Watt and Darren Johnson’s new restaurant

14-15 JUNE Alibaba E-Commerce Expo, Auckland

6 AUGUST Service Food Trade Show, Greymouth 9-10 AUGUST Beervana, Wellington

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18 Reduce Reuse Recycle Feature 26 Fry It Feature 30 Meet the Chef 31 Veggie Tales

11-13 AUGUST NZ Hospitality Championships, Auckland

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12 AUGUST Service Food Trade Show, Auckland 13 AUGUST Service Food Trade Show, Hamilton

RESTAURANT & CAFÉ SUPPORTS 100% OWNED Chairman: Publisher: General Manager: Managing Editor: Editor: Staff Writers: Advertising: Senior Designer: Graphic Designer:

Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com Chris Glavovic, Ed Scott Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Ciaran Carroll, kez@reviewmags.com

28-30 AUGUST EQUIP&DINE Asia, Singapore 28-30 AUGUST SEAsia Café Expo, Singapore

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2019.

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news

MANAWATŪ CUISINE CELEBRATED

Five Māori chefs were brought together by Brew Union head chef Grant Kitchen to showcase modern Māori cuisine in a fundraising event for Youthline. The Palmerston North event, Matariki Hākari, paired the chefs’ offering with beer and wine from New Zealand’s top producers, and featured songs and storytelling.

Grant Kitchen said the event was designed to showcase Māori cuisine, and put Manawatū on the culinary map. Though the region is known for its excellent produce, it is often overlooked as an eating destination despite its excellent chefs and restaurants.

FEAST MATARIKI Eat New Zealand has announced New Zealand’s first national food celebration, Feast Matariki, which will run throughout June and July. Comprising over 40 events and regional activities across the country, the festival will celebrate indigenous flavours and ingredients.

The event is centred around Pipiri, the first lunar month of the Māori year. “For thousands for years here in the South Pacific, we’ve been celebrating the winter months (Pipiri) by drawing close and feasting,” Eat New Zealand said in a statement. “It was the traditional time for the Māori

people of New Zealand to give thanks for the food of our amazing country Aotearoa/New Zealand.”

Regional events taking place as part of the festival include Feast Festival in Taranaki, Elemental Feast in Auckland, Matariki Dish Challenge in Waikato, DineDunedin, F.A.W.C in Hawkes Bay, and Feast Matariki in Wellington. “The festival is a chance to recognise and celebrate our national food culture in a way that is uniquely New Zealand.”

For more information, www. eatnewzealand.nz/feast-matariki.

Chefs in attendance included Boulcott Street Bistro head chef Rex Morgan, Novotel Auckland Airport Hotel executive chef Nancye Pirini, and Jeremy Rameka, whose Napier restaurant Pacifica was judged the best restaurant in New Zealand at the 2017 Cuisine awards. Some chefs employed traditional Māori cooking methods like hangi, whereas others adopted a more international approach.

Youthline offers a helpline for young people in need, as well as providing counselling and outreach services.

Proceeds from the event were donated to Youthline’s Central North Island branch in Palmerston North.

Become a Certified Tea Sommelier Auckland 4-5 July 2019 with Australian Tea Masters – New Zealand

Are you a coffee barista, wine sommelier, cafe owner, tea aficionado, or tea enthusiast?

If you would like to improve your tea offering to guests, email russ@maitea.co.nz or call Russ on 021506113.

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SINGLE-USE CUPS TO BE PHASED OUT

Cafés in Wanaka will start trialling a cup-lending scheme in October, in a bid to reduce and ultimately remove single-use coffee cups from circulation.

The scheme was first suggested at a session of hospitality workers at the ONE New Zealand sustainability workshop in Wanaka last year. Brona Parsons, owner of popular Wanaka café Federal Diner, chaired the session.

“What many people don’t realise is that every single-use cup has a plastic bladder inside it to stop leakage and make it waterproof. You can’t recycle it and they all go to landfill,’’ said Ms Parsons. “Even the eco coffee cup that uses plant-based plastic goes to landfill because there are no facilities to recycle them in our district.’’ Together with Sophie Ward, of Plastic Free

1kg loose premium fresh shiitake mushrooms, available through your fresh food supplier.

news Wanaka, Ms Parsons applied to the Queenstown Lakes District council for a waste minimisation community grant.

They were awarded $10,000 to spend on educating consumers about the waste produced by single-use coffee cups. The non-profit Wellington social enterprise Again Again will supply Wanaka cafés signed up to the scheme with stainless-steel reusable cups. The cups, which come with silicone lids and cardboard heat sleeves, will require a $3 deposit from customers on top of their charge for coffee.

The scheme was launched in Wellington last year and will soon be trialled in Auckland. Ms Parson spoke of the difficulties of introducing the scheme in a tourist town such as Wanaka, and of the risk that customers might want to “souvenir” the stainless steel cups. Ms Parsons and Ms Ward hope to make Wanaka totally singleuse cup-free by 2022.

THE MR TOMS SAGA Mr Toms in Ponsonby suffered a series of unfortunate events over the last few weeks, leading to speculation as to what was actually happening. Initially, it was reported that Mr Toms suffered a “kitchen meltdown”, causing some diners to leave the restaurant without paying. Some customers reportedly had to wait up to 90 minutes for their meals to arrive.

The Ponsonby restaurant had promised a “midday feast with bottomless vino.” The restaurant encouraged customers to enjoy a “$50 deal” which entitled diners to a two-course meal accompanied by all-you-can-drink glasses of Prosecco, Mimosa, Estrella Damm, or a mocktail, but could not deliver on their promises.

A spokesperson for Mr Toms said a “last-minute illness” was to blame, not a fight. The venue then closed for two days to allow staff to recover. However, on June 5th, Mr Toms announced that it would close for good. The news came through the Mr Toms Facebook page that read “After three years of fun, good food, cocktails and service we are very sad and sorry to announce that Mr Toms has closed permanently effective from today.”

Following the abrupt closure of Ponsonby’s Mr Toms, Goulding said that the closure was simply bad-timing and an unfortunate coincidence. Goulding said that Mr Toms is simply closing for a “rebrand and refurbish”.

Whatever you’re making, our shiitake’s the secret.

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news

FESTIVAL CRITICISED Food festival Wellington On A Plate has come under criticism from restaurateurs, with some claiming the not-for-profit event has turned into more of a tax than a helping hand.

Just weeks after Mayor Justin Lester celebrated the growth WOAP has seen under his leadership, restaurant managers said they felt as if they had been duped into paying for the council’s festival.

Sean Marshall owner of now-closed Monte Cervino restaurant, which was named of one New Zealand’s top 100 eateries last year, said WOAP

was running at the expense of many participating businesses. He argued that restaurants “are essentially pressured into it because nobody wants to be the only one not in it.

Otherwise you’re empty for weeks.”

Restaurants are encouraged to develop a new menu for the duration of the festival. Loretta chef and owner Marc Weir said this practice takes away from his business’s income and turnover for two weeks either side of the event. “Everyone’s only got so much disposable income,” said Weir.

RESTAURANT CLOSES Award-winning Christchurch restaurant Roots has shut. The restaurant, which was named New Zealand’s best restaurant at the 2015 Cuisine Good Food Awards, has closed its doors “for good” according to chef and director Giulio Sturla, who was also named Chef of the Year at the 2018 awards. “I have

the belief that there is always a better way to do things, most importantly for my family, myself and the passion I have for New Zealand food,” he posted on social media. Sturla was born in Chile and raised in Ecuador. He opened Roots at the end of 2012 with his American wife, Christy Martin.

SAFETY FIRST

Which of these soups contains a little ‘surprise’ for your customers?

THEY BOTH DO.

But only one of those ‘surprises’ is going to make it out of your kitchen. New Zealand Red Cross is excited to announce they are now the exclusive distributor of the worldleading Reliance Medical (UK) first aid products. This partnership with Reliance means Red Cross can now offer the most comprehensive range of first aid products in the country.

BUT BACK TO THE SOUP.

The all-new catalogue now includes Reliance’s innovative MasterChef Catering range – a complete set of first aid products designed specifically for the hospitality and food production industries.

As you’ll notice

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below, every consumable product in this range is coloured bright blue - to ensure any rogue plaster, bandage, or cleansing wipe is instantly distinguishable from your food items.

The entire range is also metal detectable, providing an extra layer of precaution for food manufacturers.

In an industry where reputation is everything, Red Cross believe these products are a highly visible statement – to authorities, staff, and your customers - that you take food safety very seriously.

Because, when it comes to food, not everyone loves surprises.

To find out more about this new MasterChef Catering first aid range, go to: redcrossshop.org.nz

FIVE MINUTES WITH ANJA VAN POLANEN PETEL

Anja van Polanen Petel, Sales and Account Consultant, New Zealand Red Cross

Anja Van Polanen Petel grew up in the Netherlands but emigrated to New Zealand in 1985. She started working for the Red Cross in April and said that the first few months had incorporated substantial training. “In the next few months, I am planning to meet with our existing customers and introduce myself.” Anja was attracted to the sales role because of the processes involved. On top of that, she was eager to work for a well-known charity. Initially, Anja was introduced to the industry through a role at Sensodyne in the Netherlands. “I enjoyed it, and

back in New Zealand I ended up working for Sensodyne, too.” For Anja, the most rewarding part of her job is indirectly saving lives through education, products, and AED units. “For the near future, I hope to settle in this new job, and help my customers to find the best First Aid solutions for their business.” Outside of work, Anja is a member of the Titirangi Potters and enjoys creating colourful pottery, cycling, going to the movies, reading and yoga.

“The weekends are for pottery and family time.”

Anja.VanPolanenPetel@redcross.org.nz

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world plate

DATING APP LAUNCHES CAFÉ The team behind the dating app Bumble are opening a café and wine bar in New York City’s hip Soho district. Bumble Brew, scheduled to open this autumn (Northern hemisphere), will be the first permanent location for Bumble, though the company has previously hosted pop-up spots in New York, London, Toronto, and Los Angeles.

Bumble is partnering with Delicious Hospitality for the venture. It will offer croissants and pastries during the day, as well as coffees.

In the afternoon, small plates will be offered specifically designed to preserve modesty when eating, for those who are using the café to take meetings and network. Bumble Brew is the product of a previous networking event hosted by Bumble at a pop-up called Hive, which offered food, drink, and seminars for women on topics such as technology, health, and relationships. After the event, users went across the street to Alfred Coffee to continue their conversations.

DISNEY’S 12 MONTH WAITLIST One of Disney World’s restaurants in Florida is so popular that guests are waiting up to a year to acquire a reservation. Victoria and Albert’s, named after Queen Victoria and her husband Prince Albert, is the only five-star rated restaurant in the theme park, and is currently one of the best restaurants in the whole state according to TripAdvisor.

The restaurant opened its doors in

1988 as part of Disney World’s Grand Floridian Resort and Spa. The chef ’s table, which seats up to ten guests at a time, can only be booked over the phone and must be booked a year in advance. Guests at the chef ’s table can watch their meal being prepared.

Other tables in the restaurant are available from between three and six months’ notice. An 11-course tasting menu costs around $350 NZD.

IN BAD SHAPE

closed in Britain, as well.

Despite Oliver pumping around NZ$25 million into his Italian chains, Oliver’s restaurants are still struggling. On Twitter, Oliver said, “I’m devastated that our muchloved UK restaurants have gone into administration.

I am deeply saddened by this outcome and would like to thank all of the people who have put their hearts and souls into this business over the years.” Speculation is that the failing restaurant chain is due to the amount of competition that continues to grow as well as the escalating rents in local commercial districts.

Celebrity chef Jamie Oliver’s restaurant chain in Britain has filed for bankruptcy protection. This puts around 1300 jobs at risk and causes a stir amongst local retail and food outlets. Despite Oliver’s international recognition, the company has not been in good shape over the previous two years.

Last year saw the sale of five branches of Oliver’s Italian restaurants, Jamie’s Italian, in Australia sold off as well as another being put into administration.

Additionally, numerous locations were

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liquor&beveragenews NONGFU SPRING RTD

SUSTAINABLE APPROACH

Chinese mineral water company Nongfu Spring is launching a carbonated coffee product, going headto-head with Coca Cola Coffee, which first launched earlier this year. The drink will be available in 1st and 2nd tier Chinese cities first, with e-commerce, schools, and new retail as the main sales channels.

It is set to retail at RMB$5-$6 (NZD$1.10-$1.30) per bottle. The launch is the latest in a series of aggressive moves on behalf of Nongfu Springs this year, which has seen the introduction of a plantbased yoghurt, a new look for its ‘Tea π’ drink, and the introduction of two new flavours for its sports drink series ‘Jian Jiao’.

Dr Zhou Li, the VP and secretary of the board at Nongfu Springs, said the brand’s goal was to “satisfy the ever-changing consumer demands. Once

CEO of Carlsberg Cees ‘t Hart has ranked sustainability as the beer industry’s most pressing issue. “Great things happened in beer over the last ten years,” said Mr Hart, “The biggest thing for us now, the new challenge, how do we make it sustainable?”

How do we move forward in a sustainable way?”

Speaking during his keynote speech at the Brewers of Europe Forum in Antwerp, Mr Hart warned that the industry would lose out on millennial customers if they do not take environmental issues seriously.

“They want us to listen to their concerns – and by that – they want us to change as well. They are worried about the future, they are worried about the Earth, and they want us to listen.”

MIXOLOGY MEETS DESIGN

we have discovered a new market opportunity and are equipped with sufficient technical knowledge; that will be the time when Nongfu Springs enters a particular new market.” Instant coffee remains the most popular form of coffee consumed in China, occupying more than 70 percent of the market share, while RTD coffee had the smallest market share as of 2017.

One of Europe’s top bartenders has developed a cocktail in partnership with design brand SIEGER

by FÜRSTENBERG, to celebrate the release of a new sculptural gin and cocktail tumbler. Marie Rausch, Falstaff’s barmaid of the year 2019, designed the Prometheus gin cocktail recipe, a set of instructions which will accompany each of the individually handcrafted porcelain tumblers. The “cocktail chef ” from Germany is one of Europe’s top bartenders, with more than 500 cocktails to her name and an impressive track record at international competitions. The tumblers feature a prominent relief of a man’s face on the exterior and a metallic golden finish on the interior. “But don’t let the striking masculine look deceive you,” said SIEGER by FÜRSTENBERG, “the tumblers are velvety soft to the touch, with a satin white or matte black finish on the outside.” The same design is also available as a larger ice bucket.

technology news

RESERVATIONS ARE CHANGING. ARE YOU?

In the last five years, online restaurant bookings have almost doubled, with online booking system, ResDiary, reporting that 60 percent of their website reservations are now made on mobile. Diners want quick, confirmed reservations with a couple of taps. To stay ahead, venues need to be easy to find and easy to reserve.

One of the most accessible places online is Google Search. Google now processes 92.5 percent of all online searches, meaning if someone is looking for restaurants, they’re likely doing so on Google. It’s no longer just a search engine. You can check and book flights, grab a hotel, and even book a hair appointment. After

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all, why would you go to multiple sites to compare times and prices when you can do it all from the front page of your favourite search engine?

Now, Google has extended this function to include restaurant bookings. Diners search Google, see available tables, and book directly from Search or Maps. Because Reserve with Google is linked to venues’ live diaries, availability searches and confirmations are instantaneous.

For restaurants who use commission-based providers, this has cover charges of around $2, which can really add up when the bookings start pouring in. However, ResDiary users get Reserve with Google free.

ResDiary restaurants get access to a whole new customer base of tourists, locals, and business people, while ResDiary’s marketleading table management powers the bookings. It’s all completely controlled by the system’s smart Channel Management tools, allowing operators complete oversight on the number of reservations they take.

Sign up to ResDiary now and get Reserve with Google for free. Access all those hungry diners looking for tables now.

CONNECTING AUCKLAND

YOWO is a new software platform that aims to connect flexible and remote-working professionals with cafés, restaurants and bars during their off-peak times. Throughout Auckland, venues can now sign-up to be a part of the programme that will increase trade during quiet times through remote workers looking for a space to work from.

According to a survey carried out by Pure Profile in November of last year, half of New Zealanders have access to or are currently working flexibly. YOWO gives Auckland cafés, restaurants and bars direct access to connect with those looking to work in a comfortable space. Sean Kilner, from YOWO, said that the platform would be a win-win for both workers and venues alike. “YOWO is a great marketing platform for venues and will help drive footfall during quiet periods when their spaces are underutilised. It will also give venues a way to increase revenue through monetising bookable meetings spaces and selling catering packages. Equally, YOWO users will be able to base themselves at a range of cool venues that have a bit of buzz for their working day, knowing they’re welcome and won’t be encouraged to move along.”

“Best of all, there’s no cost for venues to sign-up to be a part of YOWO, so it’s an easy call.” To sign up for YOWO, register at yowo. co.nz. Currently, YOWO is available to the wider Auckland region, with plans to roll-out nationally coming later this year.

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R DE OR W NO !

A practical, convenient and innovative new system, designed to effectively equip your workplace with first aid, ensuring your legal requirements are met.

All workplaces are unique and the first aid requirements are too. Choosing from six individual options will let you create the Workplace First Aid System your risk assessment demands.

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Workplace blue for food areas Online portal for ordering replacement stock Low, medium and high risk first aid courses App and online learning

firstaid@redcross.org.nz

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qsr www.anuga.com

TASTE THE FUTURE

VEGAN OPTIONS ON THE RISE

“Fast-food restaurants are rushing to add meat-free burgers to their menus.” That’s according to Jacob Bunge and Heather Haddon of The Wall Street Journal, with companies like Beyond Meat and Impossible Foods now seeing their products on

sale at Burger King, TGI Fridays, and Carl’s Jr. outlets. Burger King recently announced it would offer the Impossible Burger across the US as a plant-based alternative to its Whopper burger, after trialling the burger in 60 locations around St Louis, Missouri.

Hamburger chain White Castle now offers Impossible Burger sliders for just 99 cents, while taco chain Del Taco offers Beyond beef nationwide and calls it “the future of tacos.”

Beyond Meat recently had one of the biggest IPOs of 2019, with its shares soaring by 163 percent, from $46 to $65.75, in a day.

PAY OF CEOS REVEALED ANUGA MEAT ANUGA BREAD & BAKERY ANUGA FINE FOOD ANUGA HOT BEVERAGES ANUGA DAIRY ANUGA ORGANIC ANUGA CHILLED & FRESH FOOD ANUGA FROZEN FOOD ANUGA DRINKS ANUGA CULINARY CONCEPTS

Analysis by Investor’s Business Daily has found that the current CEOs of 11 top QSR businesses earned an average of $6,617 USD an hour, more than 500 times the $13 USD an hour made by the average fast-food employee. The 11 companies grew by an average of 19 percent over the past 52 weeks, and are facing increased pressure from lawmakers and legislatures to raise their minimum wage. McDonald’s, in particular, has drawn criticism, where the median employee was paid just $4 USD an hour (or $7,473 USD a year), the lowest of the 11 companies analysed.

McDonald’s warned investors in February’s annual report, “Our

success depends in part on our system’s ability to proactively recruit, motivate and retain a qualified workforce to work in our restaurants in an intensely competitive environment,” the filing said.

“Increased costs associated with recruiting, motivating and retaining qualified employees to work in our company-operated restaurants could have a negative impact on our company-operated margins. Similar concerns apply to our franchisees.”

WORLD-FIRST TECHNOLOGY

YOUR NEXT DATE: COLOGNE, 05.–09.10.2019 Buy admission tickets online now and save up to 43%! www.anuga.com/tickets

Domino’s Pizza Enterprises has released the DOM Pizza Checker, a machine that is set to improve the product quality and consistency throughout its Australian and New Zealand stores. The DOM Pizza Checker addresses a prevalent issue among pizza companies, “My pizza doesn’t look like it should.” The DOM Pizza Checker will eradicate this problem, as it will ensure that only the highest quality pizzas go out the door, even in busy periods.

Nick Knight, Domino’s Australia CEO, said, “At Domino’s, we are always working on how we can be better—whether that be delivering better ingredients, products or services to our customers. However, the reality of a busy store can sometimes mean pizzas go out which are below the high standards our customers expect, and quite frankly, deserve.” The DOM Pizza

Checker sits above the cut bench and takes images of each pizza before it goes out to the customer. If the pizza is not high enough quality, the team will promptly remake it. Knight said that this is the first stage of the innovative technology solution, which will continue to learn, improve and develop over time. “Currently, DOM Pizza Checker can recognise, analyse and grade pizzas based on pizza type, correct toppings and even distribution. It does this by capturing an image of the pizza and using artificial intelligence to compare this data with a large dataset of correct pizzas, making a quick assessment.” The DOM Pizza Checker is a collaborative effort between Domino’s and Dragontail Solutions, who have been working for more than two years to bring the DOM Pizza Checker to life. The DOM Pizza Checker is now live across New Zealand and Australia.

For further information and support with travel and accommodation planning: Robert Laing Messe Reps. & Travel 09 5219100 robert@messereps.co.nz

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THE PERFECT PLACE FOR A TIGER?

your place.

Ideal locations for our equipment include; • All quick service retails / restaurant and café outlets

• Airline lounges

• Forecourts / Auto Showrooms

• Hospitals and other institutional facilities

• Commercial Offices

• Schools / Colleges / Universities

0800 697 465 | www.burnsferrall.co.nz | sales@burnsferrall.co.nz June 2019

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BARISTA SMACKDOWN

VITASOY ESPRESS YOURSELF COMPETITION

Can you rustle up a rosetta? Or steam yourself $5000 for 1st place, $2000 for 2nd, and $1500 a swan? How about a wholesome heart? for third. But don’t worry – you don’t have to If your flat white is smooth as silk win the monthly cash prize to secure your and your cappuccino is a cloud of place in the final. Each entry will dreams, you could be in with a be judged independently by a chance of winning $5000 in a panel of coffee experts. And, live latte art competition this get this – you can enter as many August. Vitasoy Espress Yourself times as you like! Featured below is a nationwide competition are a selection of the monthly taking place right now on winners thus far, featuring Instagram. Each month, baristas from Auckland to one talented coffee wizard To enter Vitasoy Es F Invercargill.

PRE L wins $250 for their frothy Espress Yourself, simply take E S LAT S S Y O U R creations. The top entrants a photo of your latte art and GE TE AR T CHALLEN will be invited in July to compete upload to Instagram using the in the Grand Final at the New hashtag #espressyourselfnz and Zealand Hospitality Championships, tag @restaurantandcafenz. at the Trusts Arena in Auckland on August Alternatively, you can email your submission 11th. Three cash prizes are up for grabs: to hello@reviewmags.com.

Restaurant & Cafe Magazine are delighted to announce the inclusion of the Barista SmackDown coffee competition at the New Zealand Hospitality Championships 2019. Are you a connoisseur of coffee? A bodacious barista? Could you knock out a flat white just right all day and all night? Then make sure you’re coming along to test your skills in our Barista SmackDown event, held at Auckland’s Trust Arena on Sunday the 11th of August. Competitors will be given ninety seconds on the clock to prepare and present a single cup of coffee, in a style selected at random by our judges. Their drinks will then be judged for taste and presentation. The drink prepared will be either a latte, a cappuccino, a flat white, a macchiato, or a mocha, and made with either dairy or plant-based milk. Prior to the coffee being selected, competitors will have three minutes to prepare their grinders and espresso machine.

Prizes will be available for the winners! If this sounds like your idea of fun, make sure you come along on Sunday the 11th August. Entries will be taken on the day. No need to bring anything - beans, milk, crockery, grinders, and espresso machine to be provided at the event.

DO YOU HAVE WHAT IT TAKES? panel of industry experts will judge the products against peers and competitors and will provide feedback and advice as to how the product could be better purposed and developed.

PITCHme Foodservice is back this year ready for To submit an entry for consideration, an entry another round of exciting ideas and products. Does form must be answered and submitted to pitchme@ your product have what it takes to become the next reviewmags.com or posted to PITCHme, PO Box influence in the foodservice industry? PITCHme is a 37140, Parnell, Auckland.

LATTE ART CHALLENGE Dragon’s Den-style situation in which suppliers can For more information, or to request an entry present their brand/product to a panel of buyers form, please email pitchme@reviewmags.com, or and influencers from the foodservice industry. The call 09 304 0142.

EsPRESS YOURSELF

IN ASSOCIATION WITH

NZ HOSPITALITY CHAMPIONSHIPS 2019

ENTRIES

Do you have what it takes to be the Best?

Are you a future ‘Star’ of the Hospitality Industry?

Want to know just how good you are against your peers?

11-13 AUGUST 2019 THE TRUSTS ARENA

65-67 Central Park Drive, Henderson, Auckland

Then the 2019 NZ Hospitality Championships are waiting for YOU. We’re looking for chefs, baristas, service staff, bar tenders, sommeliers and even our Nation’s best bed makers who have pride, work with passion and strive for perfection to enter this year’s Championships Class Criteria and Schedules can be found www.nzchefs.org.nz/Competitions NZ+Hospitality+Championships+2019.html

ENTRIES OPEN 6 JUNE 2019 ATTENDANCE: Ever watched the stove, the judges and the clock all at the same time?

That’s what our Nations hospitality professionals will have to do at the 2019 NZ Hospitality Championships, being held at the Trust Arena, Central Park Drive in Henderson.

Setting out to prove they are the best of the best, chefs, baristas, service staff, bar tenders, sommeliers and even our bed makers will be vying for top honours from August 11th - 13th 2019.

So put the dates in your diary and head on over to the NZ Hospitality Championships to find out WHO will be crowned this year’s Best of the Best....

For more information visit: www.nzchefs.org.nz

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education

GETTING QUALIFIED IN THE INDUSTRY As a restaurateur, it is essential to have staff that are aware of the policy surrounding the supply of alcohol through the restaurant, café and bar industries.

Gaining a Licence Controller Qualification (LCQ) and Manager’s Certificate, or Duty Manager’s Certificate is a great way for staff and employers to feel comfortable that everyone involved in the supply

and sale of alcohol has an in-depth understanding of their responsibilities. Not only does employing qualified employees reduce the risk to customers, but it also reduces the risks involved with alcohol to other staff members, and the business as a whole.

Currently, there is a shortage of people with their LCQ and Manager’s Certificates. Often, employees are dissuaded by the lack of career progression offered in the foodservice industry. However, obtaining an LCQ and Manager’s Certificate is an excellent way to become more knowledgeable and more employable. Furthermore, having this

qualification allows more opportunity to remain in a managerial role as experience develops. For anyone passionate about the foodservice industry, this qualification is an excellent step to ensuring a prosperous future.

While getting a Manager’s Certificate can be expensive, there are ways to work together with your employer/employee to encourage them to look into it. At the end of the day, the certificate is helping both the employer and the employee. One way to do it is for the employee to commit to a certain amount of time of service, and the employer pays for the certificate. It is an invaluable skill to have for both parties involved, and each party is getting something in return—knowledge for time.

GETLCQ offers the opportunity to get one of the criteria checked off as an employee works towards their Duty Manager’s Certificate. GETLCQ makes sure that participants are aware of the responsibilities of managing licensed premises, ensuring compliance and minimising risk for patrons, staff and the licensee.

GETLCQ also offers New Zealand’s only fully online LCQ course. The online LCQ qualification offered by GETLCQ gives anyone in the industry access to gaining an LCQ at any time or place. The cost of the course is only $150, making it extremely attractive to both businesses and employees. As Pieter Van De Klundert, director of GETLCQ said, “For hospitality industry business owners it professionalises their staff and business resulting in a more positive customer experience. Attainment of the LCQ and a resulting Manager’s Certificate provides a tangible qualification in an industry that lacks a comprehensive career and learning pathway.” On top of that, GETLCQ provides on-going support to all staff that are working on licensed premises.

To enrol on the online LCQ go to getlcq.co.nz or call 0800 800 415 – it’s that easy.

MULTI-SENSORY EXPERIENCE

The rise of ‘experiential dining’ is reshaping the foodservice scene.

To appeal to modern consumer’s changing appetites, a more holistic and creative approach is required.

Reed Exhibitions Singapore is collaborating with EquipHotel Paris to host Equip & Dine Asia on 28 to 30 August in Singapore. The event is set to gear hospitality and foodservice professionals with creative ideas and solutions for them to meet the modern consumer’s demands. The layout of the event is a unique feature. Realistic restaurant settings on the show floor will treat visitors to an immersive multisensory experience. An array of premium, superior quality food ingredients showcased by award-winning brands will be on display.

Equip & Dine Asia will also feature a uniquely designed culinary competition area, which will reflect real-world scenarios, with designated kitchen (back

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of house) and dining (front of house) areas. SEAsia Café Expo is set to be the region’s authoritative show on the latest trends in the café industry. SEAsia will incorporate realistic café settings to showcase curated thematic designs as well as “tomorrow’s” café culture.

On show at SEAsia Café Expo will be coffee and tea, coffee and tea accessories and equipment bakery and pastry equipment, ingredients and products, chocolate ingredients and pralines, gelato/ice cream equipment and ingredients, and hygiene and cleaning products. SEAsia will recreate some of the world’s most famous café streets, lining its walls with coffee houses, gelato parlours, dessert kiosks and more.

SEAsia will not be without competition; the Barista Redefined Challenge will put baristas to the test as they are judged on taste, technique and presentation.

On top of that, the Singapore Gelato Championship will aim to create culinary trends and raise the level of creativity and professionalism amongst Singapore’s finest gelato artisans. Visit www.equipdineasia.com and www.seasiacafeexpo.com to register for a free trade visitor pass.

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www.ServiceIQ.org.nz

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

TRAINED

THEY ARE

AREN’T BORN

WAITERS

FROZEN NUTRITION

Want your product featured? email: caroline@reviewmags.com

Orchard Gold, NZ’s number one selling brand of frozen fruit, is launching three new products, targeting the booming smoothie and better-for-you snacking subcategories. Orchard Gold Kiwi Mix is a 500g blend of locally grown, diced Bay of Plenty Gold Kiwifruit and Nelson Boysenberries and Blackcurrants. All are noted for their high antioxidant and vitamin levels, with NZ Blackcurrants recently being scientifically recognised as a wonder berry. Orchard Gold Kiwi Mix - think tangy, delicious and healthy. The 800g Orchard Gold Well Being+ range is an exciting innovation in the frozen fruit category - fruit blends boosted with nutritional “well being+” drops containing supplements such as turmeric, ginger, and acai. Gone is the hassle and added expense of buying many of the high-profile nutritional supplements individually.

There are two Well Being+ SKUs, Super Fruit + Maqui, Chia, and Acai and Super Fruit + Turmeric and Ginger. Maqui is one of the newest hot supplements, it is a South American super berry, with a deep purple colour and extremely high in antioxidants.

For more information, please visit www.ffowcs.co.nz.

HEALTH CONSCIOUS AND DELECTABLE

SUPERIOR PICKLES Detroit-based pickle experts, McClure’s Pickles, have released a new take on the classic southern pickle flavour with their Bread & Butter pickle. The name, ‘Bread & Butter’ is derived from the legend that these pickles are delicious enough to be consumed with nothing but bread and butter.

McClure’s Bread & Butter pickles are sweetened with pure cane sugar and layered with garlic and dill. They make the perfect addition to any burger, sandwich, or a snack straight from the jar.

Currently, there are six existing McClure’s products available in New Zealand including the Sweet & Spicy crinkle cut pickle, the Garlic & Dill picks, Pickle Spears, Whole Spicy Pickles, Spicy Pickle Spears and the Bloody Mary mix.

For more information, please visit www.cookandnelson.com.

LOCAL AND ARTISANAL

Mason Brothers’ Honey is a family-owned beekeeping business based in Palmerston North, New Zealand. A shared passion for beekeeping that started when the Mason Brothers’ were in their early teens has seen the company grow from a few backyard hives to a full-time operation running several hundred beehives.

They produce premium New Zealand Honey for local markets, shops and restaurants. Their bees produce the honey from flowers found in the Rangitikei, Manawatu and Tararua regions of New Zealand. All of their honey is pure and unpasteurised. The Mason Brothers’ offer a 5kg multiflora liquid tub of honey for $69 including GST. On top of this, the Mason Brothers’ offer creamed bush and clover honey, along with Manuka with an MGO content of 200+ (a naturally occurring compound found in Manuka that is used as a measure of the Manuka’s antibacterial properties). The Mason Brothers’ produce honey with the bees, customers and environment in mind. To find out more check out their website, masonbrothershoney. com or contact them through email: masonbrothershoney@gmail.com.

OMGoodness’s ‘Wild and Free’ loaf is organic, gluten, dairy, and refined sugar-free. Furthermore, it is also paleo, vegan and egg-free.

The base ingredient is fresh, stone milled, whole buckwheat flour, milled in OMGoodness’s gluten-free premises. This loaf is packed with chia seeds and linseeds and includes kelp powder with more than 74 minerals. Other key ingredients are sea salt and tapioca flour. The bread is fantastic for sandwiches and toast and is also popular with children. This bread is excellent in cafes to slice and freeze at leisure.

OMGoodness can deliver up to 12 loaves overnight to most residential locations in NZ. People fall in love with this bread, whether they are gluten-free or not. This bread is high in B vitamins, omega 3’s and protein and is low in carbohydrates.

For more information, please call 06 8762206 or visit www.omgoodness.space.

KEEPING IT SPICY

Betsita’s Sauce produces Latin American Hot sauces, handmade in Wellington.

All their products are made with care and with the freshest New Zealand chillies and local ingredients. Their products range from no heat to extra hot, with fusion elements of different culinary traditions (Tropical, Caribbean, Spanish and Indigenous). Products are available in retail and catering sizes.

To find out more, please visit their website, www. betsitas.co.nz, email orders@betsitas.co.nz, or visit their Facebook page, www.facebook.com/ betsitas.

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BEER-Y TASTY

Brother’s Beer brings you the Piha Strawberry Wheat. Piha Strawberry Wheat is the taste of a New Zealand summer. Piha Beer has packed a traditional wheat beer with whole strawberries, and NZ Wakatu hops. The result is a cloudy pink, creamy beer with the aroma and flavour of fresh strawberries.

Find out more and order online at www.brothersbeer.co.nz.

PERFECT PANCAKES

OMGoodness has released an organic, gluten free, dairy free, vegan, sugar and egg-free pancake mix. The mix contains aluminium-free baking powder and freshly stone milled, NZgrown whole buckwheat flour and chia seeds. The mix also contains kelp powder for additional minerals. Other ingredients include sea salt and tapioca flour. Mix this up to create incredibly moist, fluffy pancakes using any liquid ranging from rice, almond, soy milk or water. You can even use cows milk and egg if preferable. This product is an excellent replacement for any gluten-containing flour, egg and baking powder for pudding, cakes, and muffin recipes. The chia seeds mean that eggs are not necessary but can be used at your discernment in baking. This mix is also great as a vegan fritter base. For more information, please call 06 8762206 or visit www.omgoodness.space.

SUCCULENT SEAFOOD

THAT’S A WRAP

Following the resounding success of Baxter’s Wraps, they are excited to announce the launch of flavoured additions to their range. They now have Spinach, Sun-Dried Tomato and Wholegrain, all in the 10.5-inch size to complement the existing portfolio. Baxter’s new flavoured 10.5-inch tortilla wraps are perfect for burritos, wraps or as a quick and easy pizza base. All of their wraps are dairy and yeast-free and delivered frozen to ensure freshness. The wraps are light, soft and easily rolled without cracking. Baxter’s Wraps are available exclusively through Bidfood.

Contact your local branch to get more details today or check them out on mybidfood.co.nz.

Deliciously succulent and oh so easy; precooked to perfection and ready to thaw and serve. These whole pre-cooked Vannamei Prawns are graded and available in three sizes.

The biggest of these sizes is 16/20, which is the count of prawns per pound. Also available are 26/30 and 31/35. The product comes in a 5kg carton, which is easy to store. All you have to do is pull out the number you require for the shift.

These prawns are perfect for adding some real wow factor to your dishes. Available exclusively through Bidfood. Contact your local branch to get more details today or check them out on mybidfood.co.nz.

SCRUMPTIOUS SHIITAKES

Meadow Mushrooms have an exciting new extension to their trusted range of fresh mushroom products—New Zealand grown shiitake mushrooms.

Recognised for their quality white button, Portabello and Swiss browns, Meadow has worked hard to develop a premium shiitake, which will be a welcome addition to kiwi kitchens and top restaurants alike. Shiitake mushrooms have been an essential ingredient in Asian cooking for centuries, with their popularity relating to the earthy, smoky umami flavour that carries through dishes.

However, shiitake are not just for Asian cuisine and can be sautéed, added to soups or pasta dishes or used to add a little ‘wow’ to kiwi favourites like pies or mushrooms on toast. No more dried chewy imported mushrooms needed; these amazing new shiitake can be found in chilled produce sections around the country from mid-June, pre-packed in 100g punnets.

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reduce reuse recycle

Addressing the idea of sustainability and reducing, reusing and recycling in the foodservice industry is a significant undertaking. While there may be an industry-wide idea of what sustainability means and a basic understanding of the principles of sustainable

SUSTAINABILITY AS A CONCEPT

KIND Café, Morningside

Cathie Cottle

“We here at KIND exist to help make Morningside a greener and healthier place to live. Greener in both the physical and ideological sense. Within the heart of an urban, concrete jungle.” The KIND café in Morningside is a social enterprise.

This means that 80 percent of its profits return to the neighbourhood in some way. KIND’s approach to sustainability is holistic. It’s not just about taking care of one’s own space – it’s about encouraging others to do the same. Speaking with Cathie Cottle, manager of KIND café, it becomes apparent that KIND is not just making the foodservice industry cleaner and greener, but investing energy and time back into the community. “We run workshops on composting. It’s about encouraging ‘green’ thinking. We are also working with a group called MUMG, or the Morningside Urban Market Garden, which is about using land that isn’t currently in use to grow edible plants as well as raised garden beds. We

have refugee women working in the gardens, where Crave and KIND commit to buying them all that they need, and they then get to keep the profits. The goal is that they’ll produce more than we need so that we can supply to a bunch of other cafés,” said Cottle.

While something may be compostable, if it doesn’t make it to the correct facilities, it is likely to end up in landfill. “And that is something that we see as part of our jobs, education. Because if people don’t know how will they learn?”

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‘right and wrongs’, the solution to cleaning up the industry is multifaceted and requires wide-scale collaboration. Restaurant and Café Magazine spoke to several companies across the industry that are looking to implement sustainable practices.

one of embodiment and inclusion.

“Not everything can be recycled ideally, but we always aim for the next best thing,” explained Murphy.

The plastic materials generated at Kōkako, however few, are collected and recycled, while the hemp sacks containing the beans are given to local gardeners.

Kōkako’s efforts to reduce, reuse and recycle go beyond their physical environment. Kōkako’s packaging is selected by hand because of its minimised effect on the environment.

From 2016 to 2018, the total weight of non-renewable materials used to produce and package Kōkako’s coffee, drinking chocolate and cold brew from their physical brewery was 376 kg. Inversely, the total weight of renewable materials was 11.8 tonnes.

Kōkako has institutionalised environmental innovation and commitment—and it shows in their product. Kōkako source their green beans from several cooperatives around the world. Within the last five years, Kōkako has invested numerous times in sending members of their team to various coffee regions to better understand and promote the rights of the coffee farmers. Kōkako wants to ensure that coffee consumers

understand the journey of their coffee and its provenance, as well as ensuring that coffee farmers and cooperatives understand what happens to their coffee once it leaves their farm.

Transparency is vital for the foodservice industry. Ultimately, everyone would like to be able to move towards sustainability and reducing, reusing and recycling.

However, a change of mind is required. Kōkako makes one thing abundantly clear; it’s about responsibility. Businesses need to be able to put their foot down and take responsibility for their waste if we are to move towards a cleaner planet.

Conscious decisions need to be made at every corner.

Mike Murphy

KŌKAKO ORGANIC COFFEE ROASTERS is an organic coffee roastery that supplies numerous hospitality establishments across New Zealand. Talking to Mike Murphy, managing director at Kōkako, it is clear that sustainability is etched into every aspect of the company.

According to their 2018 Sustainability Report, the overall vision for sustainability at Kōkako is

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reducereuserecycle

REDUCE

Kelly Bain

Reduce can mean a lot of things. In conversation with Kelly Bain, director and general manager of BIRD ON A WIRE, she explained how reducing different aspects of operations can lead to cleaner and greener business practices. “We purchased the business from the founding members last March. This just meant that all of the systems that were in place, we carried on with—we didn’t really change anything. However, we always try and send as little to landfill as we can. Our packaging is all made from plants; it’s 100 percent compostable.

We recycle all of our recyclables, and we compost all our food waste.”

Much like KIND, Bain addressed the issue of education. “It’s important to ask, ‘What is actually happening with all of the packaging that we’re

using?’ There are composting facilities here, so if you buy your takeaway coffee here, then you can put your cup in the appropriate bin. However, if you walk down the road as you do with a takeaway coffee, there is no compost bin. At the moment, we’re questioning what the best thing to use really is. Should we be using takeaway packaging at all?”

“What we can manage or control, sustainability is inherent in the process. Anything that’s coming in, and what it is packaged in, we try to reduce. We look towards local producers, where we work with them to make sure that we are getting produce in large quantities so that we can reduce packaging.”

“You can track along for ages, and think that you’re doing okay, but it’s important to be able to self-evaluate; it’s the little things.” In order to reduce, it is time that foodservice businesses start looking inwards, even if it’s just small steps each time.

THE BUTCHER’S SON is an entirely vegan eatery that was formed around the concept of sustainability.

To Chris Kinnell, director of The Butcher’s Son, the eatery had to be “As sustainable as possible, energy efficient, have a low impact on the environment, as well as having a focus on nutrition—plant-based, specifically.” In terms of reducing waste, The Butcher’s Son has worked

The Butcher's Son

with their suppliers to reduce not only what they are creating, but what is happening to produce before it arrives at their doors. “We wanted to have recyclable packaging—we only spoke to suppliers that could meet these needs.

As we went along, we would go back to our suppliers and encourage them to package their goods in larger, commercial-sized packaging.

Sometimes food would arrive, and it would be a plastic bag inside a cardboard box; it just meant that we had extra rubbish and it was taking extra time. In some cases, we have been able to influence the suppliers. In the last year, some of them have changed the way that they package stuff, so it’s in larger containers, for example.” Inefficient reducing, reusing and recycling cannot be blamed on any one step of the supply process. While suppliers may use plastics to keep goods fresh, restaurateurs don’t want to sell anything but the highest quality product, and diners don’t want to

eat something that has lost integrity or quality. While there is a growing demand amongst consumers for a reduction in packaging, there is still a consistent demand for the highest quality product.

“In terms of food waste, [reducing waste] is a part of the commercial reality that you have to try to achieve.

It’s about portion sizes and making sure that people aren’t getting more than what they can eat. When it comes to prepping, you have to make sure that you are efficient with your ingredients.”

But the problem of reduction isn’t as simple as cutting things out; our systems need to maintain themselves within the infrastructure that we have. Kinnell said, “I don’t think that our impact on the environment is becoming any less, and I think that the education surrounding the matter is becoming more, so I can’t see the trends towards sustainability changing. It’s just going to become more normalised.” But is that enough?

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reducereuserecycle

REUSE

million kilograms of surplus food, equating to roughly 80,000 to 100,000 kilograms per month.

Considering that almost 270,000 children in New Zealand go to school without breakfast, or bed without dinner each day, it is imperative that people are aware of the severity of the situation. In conversation with Amélie Schoen, KiwiHarvest communications coordinator, it becomes apparent that many people within the foodservice industry do want the change. “We’re aiming to create a food distribution network, where we have big warehouses around the country, that can distribute to the big areas and work with more food businesses and agencies in the area.”

“We see funny things in this industry.

For instance, one producer may use the broccoli heads but not the stems, and then another company only need the stems, but both companies

Reusing is perhaps an unusual concept for the foodservice industry. It is hard to think of ways that food can be ‘reused’ without crossing several health and safety borders.

KIWIHARVEST is a national fresh food rescue charity that operates across Auckland, North Shore, Hawke’s Bay, Dunedin and Queenstown.

KiwiHarvest is built around three core pillars; to rescue surplus fresh food, to educate business and consumers about the food waste problem, and to engage business and community to be part of the solution to end food waste in New Zealand. KiwiHarvest currently works with around 290 food businesses ranging from cafes and restaurants to wholesalers, growers, manufacturers, and supermarkets to rescue good food that they cannot sell. Since 2012, KiwiHarvest has rescued over 2.6 Food delivery with Kiwi Harvest

Ikon Pack

are just throwing the other part of the broccoli away. In relation to our pillar of education, we are trying to encourage people to go back to what their grandmothers taught them, how to use every part of the vegetable, for instance; there is no need to throw everything away.”

“At the end of the day, no hospitality business wants to waste food. It’s about creating the logistics, and getting the food onto the right track—as well as educating people. Somewhere in there lies some sort of solution.”

A Wellington-based startup company called AGAIN AGAIN are also looking at ways in which more sustainable practices can be dispersed across the foodservice industry. Again Again has created a fleet of reusable stainless-steel mugs throughout a network of cafes that customers can use instead of disposable single-use cups. The Wellington launch of the Again Again scheme was met with critical success, with 100 percent of the cafés involved in the freetrial period moving onto the paid, permanent system. Again Again is launching in Auckland in June, and soon Auckland customers will be able to reuse the Again Again coffee cups and minimise waste simultaneously.

Nada Piatek, managing director of Again Again, said, “For [Again Again] to contribute to overall sustainability, we needed to be commercially

Again Again

accepted as well. If 20 percent of a café’s coffee drinkers converted to Again Again cups, the partnership is cost effective. For big companies, the savings can be in the tens of thousands of dollars. The system that we have built has addressed the three main problems involved in sustainability for restaurants and cafés: the waste problem, the convenience problem, and the problem of affordability.”

“New Zealand sends around 295 million disposable cups to landfill every year. In Australia, it’s around a billion. This is why we have designed a reusable cups-as-a-service system for mass adoption.”

Schemes like Again Again and KiwiHarvest that target specific sectors of the waste problem encourage change through direct action. Despite the need for conscious consumption and education surrounding reducing and reusing, there is still a need to address the solution to waste in its “greenest” form—recycling.

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RECYCLE

Little Bird Kitchen, Ponsonby

SUPERTRASH was started in 2009 by one man, with a single ute. Now, Supertrash collects over 40,000 kilograms of organic waste each week. Supertrash services every part of the foodservice industry; from cafes and restaurants to food courts, hotels, tertiary institutes, schools and caterers. Since March of 2012, Supertrash has saved over 5000 tonnes of waste from reaching landfill. “Sustainability is ingrained in the mentality of our team,” said Steve Rickerby, founder and managing director of Supertrash (also, the man mentioned above with the ute). “We are always considering ways to minimise our waste output and maximise recyclability.”

“The foodservice industry is one of our core focuses and where a lot of Auckland’s organic waste is created.

This makes the foodservice industry a very important component when it comes to achieving maximum waste diversion.

“We actively engage with our hospitality customers to ensure that the staff understand waste flows and why it is important to separate waste. Transparency and education around what happens to waste in New Zealand are key factors in creating motivation to divert waste away from landfill.

“There are actually seven R’s—not just reduce, reuse, and recycle—and they’re in a hierarchy of importance: refuse, reduce, reuse, recycle, repair, repurpose and rot (compost). When

people understand how these choices impact the environment, they can assess their processes and see how you can apply these waste minimisation practices at every stage.”

Recycling in New Zealand is not as efficient as it should be. We lack the capacity to mass recycle and repurpose materials effectively. “The starting point is to implement product stewardship schemes and create products and markets for the recycled materials, as well as building the infrastructure to process in relatively small quantities locally.” On top of that, it is essential that consumers are both encouraged and educated about recycling schemes and how waste can be minimised. Packaging, for instance, has alternatives. “Recyclable and compostable is awesome but minimal is always best. Offering customers a way to return their packaging for it to be dealt with correctly is a really interactive way to educate the wider public and maximise waste being dealt with correctly.” “We need to make sustainable waste management an industry standard. People are going to have to consider different ways to deal with waste.”

Solving the issue of recycling as a café or restaurant may seem difficult, but steps can be taken to ensure that if the issue can’t be solved, it can be minimised. Staff at LITTLE BIRD ORGANICS putting their best foot forward to maximise their recyclable

and sustainable solutions to operating a foodservice business. Megan May, founder of Little Bird Organics, said “It’s hard to have zero waste, but we try to minimise our impact on the environment wherever possible.”

“All of our takeaway packaging is compostable, and we use paper straws. With our in-house and takeaway smoothies, we always ask customers whether they would like a straw or not—this also helps reduce waste. We encourage our customers to bring in their own containers and cups, too.”

Talking about the broader problem of the lack of an efficient circular waste economy within New Zealand lead us back to the idea of collaboration. “It’s important to look at the whole journey of the item you are recycling. New Zealand should be focussed on a more closed-loop system to minimise our impact.”

“The biggest way we can reduce the problem is for all of us to take ownership of the issue and shift our values around waste. Do what we can as individual restaurants, businesses and households until local and central government catch up to support it.

“With everything, I think it’s important to ask yourself, ‘do I really need this?’ The easiest way to reduce our impact is by reducing how much we consume. That’s why we always

Megan May

suggest changing just one thing at a time, and overall, those little things will create big change.”

Reducing, reusing and recycling is a large part of the answer to the sustainability question. However, the solution cannot be the responsibility of any one foodservice business or singular manufacturer. The industry as a whole needs to collaborate and look to implement a change in both practice and ideology. Consumers are demanding goods that are ethically and responsibly sourced, and suppliers are looking to reduce the impact that business has on the environment. So why is there not a more concerted effort to solve the issue? Taking small steps is one way of implementing change within a singular business, but creating a connectivity to discuss and attack the matter as an industry is the only way that the foodservice industry can effectively create a circular waste economy.

What we have learned from interacting with several businesses across the industry is that change is both desired and needed. However, it seems as though there needs to be a widespread acknowledgement that as an industry, more is still required.

Words and ethics need to be actioned upon. Following through and making sure that waste is responsibly dealt with is critical.

The amount of food waste and packaging needs reducing; schemes to reuse food, or improve the industry through the repurposing of materials need to become commonplace; and personal responsibility for recycling, as well as facilities, need taking care of. Part of this issue lies outside of the foodservice industry, but as a large part of the New Zealand economy, the say that we have in influencing the infrastructure required to address the problem is monumental. Working within the industry, and with the consumer, to produce a significant enough voice to instrument change is acheivable, and what we can work towards for now.

When a crowd begins taking small steps, momentum increases, and the mob begins rolling.

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reducereuserecycle

THE PLASTIC BAG BAN

Last year in December, the Waste Minimisation Regulations announced a ban on single-use plastic shopping bags. The ban on shopping bags under 70 microns thick goes into effect as of July 1st of this year.

While supermarkets have been free of single-use plastic bags for some time now, as of July 1st, every business across New Zealand who sells goods, including sales directly to consumers, business-to-business transactions and online sales, will be forced to purge themselves of single-use bags.

While larger retailers may have the capital to absorb the changes and make an appropriate switch to a reusable/sustainable replacement, smaller shops, like local fish and chip shops and smaller family-operated cafes, for instance, are likely to feel the brunt of the change. The Ministry for the Environment has supplied several suggestions that are supposed to aid in making the required changes.

One proposal that the Ministry made is offering customers incentive to use alternatives, like a small discount or a loyalty card should they use a single-use

INTEGRATION

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alternative. Another suggestion that is relevant to the foodservice industry is transparency. If you are upfront with your customers in the preceding month, the change will come as less of a surprise, and there will be a smoother transition for all involved. For cafés or restaurants who supply large quantities to customers, or who cater, switching to cardboard boxes, for instance, is one way to avoid the plastic bag.

It is crucial for businesses to heed the change, as parties who deliberately disobey the law could be fined up to $100,000.

Having said this, however, it is evident that there is a desire for change in New Zealand. The Ministry’s research indicated that reducing waste is rated by New Zealanders as the second equal most important challenge facing our country over the next 20 years behind reducing child poverty.

HQ MANAGEMENT

TIPS TO REDUCE WASTE IN THE FOODSERVICE INDUSTRY

We asked Steve Rickerby from Supertrash for three simple steps that foodservice businesses can use to implement, encourage and develop their own reduce, reuse, and recycle capacities.w 1. Understand your waste stream. Set some benchmarks—ie. How much of each waste stream, by volume or weight, do you have at the moment?

2. What can you control? Reduce items coming into your business that are hard to recycle, such as polystyrene or plastic bags. Either get rid of them altogether or look for compostable or recyclable alternatives.

3. Set up systems to capture source separated waste streams. This could be as simple as buckets under the prep benches for food waste/compostable materials as well as setting up bins to capture any front of house waste such as compostable packaging that customers might bring back. Ensure that you have collections in place for those waste streams and don’t forget to encourage customers to use reusable alternatives.

MOBILE APP

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PREMIUM BLUE HAND TOWELS

Made from 100 percent recycled fibre, this new Livi Blue slimfold hand towel provides great absorbency and strength. Unlike white towels that can visually disappear when wet, especially on white meat such as fish or chicken, blue towels remain visible, even when wet. Visible blue towels reduce the risk of food contamination when used for drying hands in food preparation areas.

The blue dye and paper are also food-safe, hygienically disposable and biodegradable, unlike many re-usable synthetic cleaning cloths.

Packaging is made from paper and cardboard – not plastic. Livi also has a range of blue centrefeed towels for multiple cleaning uses in commercial food preparation & manufacturing applications.

All Livi towel products are PEFC (Programme for Endorsement of Forest Certification) certified as being sustainably sourced from recycled or sustainably managed resources.

PEFC goes beyond environment alone to also ensure ethical standards. Livi is a global brand, marketed and distributed in New Zealand by Cottonsoft Limited.

There are now a number of Livi products manufactured in Auckland and Dunedin production sites.

Other brands also manufactured in NZ by Cottonsoft Ltd include EarthSmart recycled, CottonSofts and Tuffy Commercial paper towel which is ECNZ (Environmental Choice NZ) certified.

Cottonsoft Limited is a foundation sponsor of New Zealand’s soft plastics recycling scheme. The original scheme successfully collected and recycled up to 50 tonnes of soft plastic per month through overseas recyclers.

Collections were suspended temporarily when off-shore recyclers ceased processing NZ waste. A balanced scheme has recently recommenced collections, applying a phased approach to collect and process soft plastic in NZ, plastic is being made into fence posts, garden edging and cable covers, with ongoing initiatives to reduce and reuse packaging, further reducing NZs packaging waste for a more sustainable future.

Livi.co.nz Cottonsoft.co.nz/sustainability

Next delivery: JULY

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reducereuserecycle

THE GREEN CHOICE New Zealanders are struggling to choose disposable products that create the least negative impact on the environment, so a Whanganui-based company is doing something to help make the choices easier.

Uni-Pak is an importer and wholesaler of recyclable and compostable consumer-ware and personal hygiene products. They supply food wraps, drinkware, food containers, tableware, bags, gloves, clothing and janitorial consumables to New Zealand resellers under the Emperor, Green Choice and Bastion brands.

Earlier this year, all Uni-Pak’s product suppliers participated in a supply-chain sustainability assessment.

The information supplied proved very useful and insightful, as the company now has a clearer understanding of: • how their products are made.

• how energy and water is sourced and used.

• how raw materials are sourced.

• how waste is being managed.

• how quality and environmental

controls are managed.

• how emissions and discharges are managed.

• how employment standards are managed.

• how procurement is undertaken.

• how much focus is placed on sustainable business practice.

The graph shows that many product suppliers are meeting the company’s requirements. This feedback is helping product suppliers enhance their operations moving forward. A full report has been produced for reference and future supplier assessments will be completed to measure progress.

Uni-Pak wants New Zealanders to feel their environmental concerns are being addressed when choosing UniPak disposable consumable products.

The company is striving to assure everyone that waste will be made into compost or recycled and diverted from landfills and avoid becoming litter: there is peace of mind when using disposable products as part of our busy lifestyles.

The Emperor product range includes food wraps, drinkware, food containers, tableware and bags. The brand is evolving to include material types that have the greatest likelihood of being recycled.

Six is the highest sustainability ranking, over two thirds of suppliers scored more than three.

Bastion products include gloves, clothing and janitorial items, and again the brand is addressing where possible the distribution of sustainable product options.

The Green Choice compostable range of food service products are made from plant-based materials and are produced to strict hygiene and

environmental standards. These are natural materials and are friendly to the environment when discarded.

For more information, phone 0800 864 725, or visit www.unipak.co.nz.

PITCHme is on again in 2019. This exciting initiative from Restaurant & Café opens up the lines of communication between small, large and artisanal producers and the buying groups.

PITCHme is the opportunity for suppliers to pitch their brand to a panel of buyers and influencers in the foodservice industry. Suppliers submit an entry for consideration to the panel, who will then make a list of finalists. These finalists will have the opportunity to put their product in front of the panel in person for feedback and of course the possibility of being stocked.

The PITCHme panel is made up of industry influencers including representation from small and large distributors, buyers for groups from banner QSR’s to the oil channel. The panellists have the option of taking up the product, but more importantly will give feedback and advice on the product, including suitability of purpose, premiumisation, what further development is needed or a simple reality check.

PITCHme will provide foodservice suppliers with critical advice on a brand’s future development and provide a network for ongoing advice.

Email chris@reviewmags.com for an entry form.

Brought to you by:

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SIAL2019 wrap up

亚洲最大型的食品创新展—— 第20届中国SIAL完满结束。 Asia’s largest food innovation exhibition, SIAL China, successfully concluded its 20th edition in May. Situated at the Shanghai New International Expo Centre (SNIEC), the 2019 show surpassed the 2018 event by size, visitors and exhibitors.

The Opening Ceremony hosted ministers, ambassadors, consuls, trade officers, and a variety of honoured guests from Azerbaijan, Belarus, Brazil, Colombia, Czech, Denmark, EU delegation, Finland, France, Greece, Indonesia, Ireland, Japan, Malaysia, the Netherlands, Peru, Russia, Sri Lanka, Sweden, and Thailand.

The exhibition was spread across 17 halls where visitors, exhibitors and media could explore the four dedicated zones; Meat, Wine, Dairy, and Beverage.

The event also showcased seven professional events highlighting talent, innovation, and trends. The next edition of SIAL China will be 13-15 May 2020 celebrating SIAL

SIAL INNOVATION

Ten innovative products were hand selected from a pool of 184. These ten were chosen for developments that are important to the Asian and Chinese food industry, but also bring pleasure to the consumer through quality ingredients and design.

Finalist products included; vegetable and meat broths in compostable pods for NESPRESSO machines, fish skin snacks salted with egg yolk, a milk mineral light drink, a vegan plant drink, a plant protein vegan burger, a natural spread made from nuts, honey and milk, and organic vegetable pasta.

China’s 20th anniversary.

“We have received very positive feedback from both exhibitors and visitors on the expanded dedicated zones, professional events and scale of SIAL China 2019,” said Jim Liu,

CEO of SIAL China. “Expanding the exhibition 23 percent to 199,500 square meters allowed SIAL China to accommodate more exhibitors, which in term attracted more professional visitors than ever before.”

the numbers

• SIAL China was spread across 199,500sqm at the Shanghai New International Expo Centre.

Real Porridge, a product of South Korea, won Bronze for their fourpiece range of porridge vegetable drinks for on-the-go that can replace a meal.

Taking home Silver, Soligrano from Poland created the Vege Spelt Burger which boasted a vegan burger made from cereals and vegetables, and its sophisticated packaging. China’s Gemice Sea Salt Avocado ice cream won Gold for their indulgent and healthy product.

• There was a 26 percent increase in exhibitors, totally 4,300 from over 70 regions and countries.

• •

117,595 buyers visited SIAL China’s 17 halls.

56 percent of exhibitors were from countries and regions outside of mainland China.

gateway to Asia’s food and beverage market for

• SIAL China has been the almost 20 years.

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fryit

ARE YOU USING THE RIGHT OIL?

LIGHT/REGULAR OLIVE OIL

“Light/Regular” olive oil is made by crushing olives into a paste and then extracting the excess water from the mixture. Lighter olive oil is then treated with chemical solvents to neutralise the flavour. It is lighter in taste and colour compared to extra-virgin olive oil but contains the same amount of calories. The smoke point of light olive oil is around 200-243 degrees Celsius. This makes it ideal for high-heat cooking. It can also be used in vinaigrettes to add more flavour.

BEST FOR: Frying, sautéing.

EXTRA VIRGIN OLIVE OIL

SESAME OIL

Sesame oil is used frequently in Asian, Middle Eastern, and African cuisines. Sesame oil has a nutty aroma but a somewhat neutral flavour; yet the oil itself is versatile and can be used for sautés, roasts and more. Smoked sesame oil holds the nutty taste more so than regular sesame oil, and dishes it is used in will retain the nutty flavour. The smoke point of sesame oil is around 177 degrees Celsius if it is unrefined, while semirefined sesame oil is about 232 degrees Celsius.

BEST FOR: Sautéing and frying.

Similar to light olive oil Extra Virgin Olive Oil is not refined with chemicals. The flavour is more robust and can bring a multitude of different characteristics depending on the olive’s place of origin. The smoke point is usually between 165 and 190 degrees Celsius, meaning it isn’t ideal for cooking.

Extra virgin olive oil is, however, versatile and can be used as a dipping sauce for fresh bread, a topper to salads, or even churned into a delicious ice cream flavour.

BEST FOR: Drizzles, dips, dressings.

COCONUT OIL

Coconut oil has been a popular choice throughout health trends of late. It is solid at room temperature and can be used as a great addition/butter substitution in baking. It can also be utilised in cooking at low to moderate heats, for instance.

When it melts, it gives off a buttery, tropical scent.

Coconut oil adds a unique flavour to whatever it is roasted with. The smoke point is around 120 degrees Celsius.

BEST FOR: Baking, and low to moderate roasting.

PEANUT OIL Peanut oil holds a powerful flavour and aroma. Due to its high smoke point, around 230 degrees Celsius, peanut oil is often used in high-heat cooking, like stir-frying, or even deep-frying.

Peanut oil is often utilised in Asian dishes that already incorporate the nutty flavour in a variety of ways. Peanut oil goes rancid faster than most other oils, so be sure to store correctly and only buy the required amount.

BEST FOR: Stir-frying, deep-frying, Asian dishes.

PLANT-BASED

Introducing Angel Bay’s first ever plant-based patty to help you cater to specific dietary requests. A delicious blend of pumpkin, carrot, spinach, onion and red pepper; this patty is perfect as a burger filling or centre plate option.

• • • • •

Packed full of real veggies No added gluten, egg, soy or milk products No added flavours, colours or preservatives Individually frozen 40 patties per carton

Contact your distributor or Angel Bay rep to order, or go to: www.angelbay.co.nz

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NEW PRODUCT

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VEGETABLE OIL/CANOLA

Vegetable and canola oils are a common item in most kitchens. Their high smoke point (around 230 degrees Celsius) and cheaper cost make them great for deepfrying. Their flavours are neutral and do not add any lasting tastes. Vegetable oil is often a combination of several different refined oils. It is suitable for highheat sautéing, as well. These oils, however, are not as ‘healthy’ as many of the other oils.

BEST FOR: Deep-frying, high-heat sautéing and frying.

AVOCADO OIL

BEST FOR: Raw cooking, i.e., salad dressings, smoothies, sandwich spreads, sauces, soups, grain bowls.

SUNFLOWER OIL

Sunflower oil offers similar qualities as the vegetable/canola oil but presents itself as a slightly

BEST FOR: Sautéing, roasting, searing, drizzles, etc.

Hemp seed oil is gaining popularity in New Zealand as of late and is great as an addition to a salad, soup, or grain bowl. Hemp seed oil is generally too sensitive to be heated, so is best used raw. Hemp seed oil does not have an overpowering taste, but it does have

healthier option. It has a high smoke point, around 220 to 250 degrees Celsius, making it great for high-heat sautéing and searing. Sunflower seed oil does tend to go rancid rather quickly, so the need to buy correct quantities makes this oil harder to work around. Sunflower oil is best utilised in similar ways to vegetable oil, like frying, baking and roasting.

BEST FOR: Frying, sautéing, roasting and baking.

DEEP FRYInG GUIDE

BAKEL’S GOLDEN RULES

Avocado had a buttery flavour and a high content of monounsaturated fats. It has an extremely high smoke point, around 265 degrees Celsius, making it optimal for extreme-heat cooking. Having said that, avocado oil is a versatile oil and can be used effectively as a drizzle or garnish. Avocado oil is excellent for cooking fried eggs and stir-fry.

HEMP SEED OIL

flavour nonetheless. It has an earthy, nutty flavour, and will add an array of nutrients to any dish.

Following Bakel’s Golden Rules of Deep Frying will ensure that only the best quality product is getting served to customers. The first way to ensure that produce is being deep fried correctly is to make sure that the oil is heated gradually.

The best temperature at which to fry is 180 degrees Celsius. As temperature plays such a crucial role, it is equally important to have a working thermostat. Double-check that the thermostat is working accurately before heating.

Another way to make sure that a consistent fry is maintained is to top up the oil regularly.

Not only is fresh oil essential, but making sure that the frying equipment is clean, and well looked after. This can include turning down the thermostat when the fryer is not in use, filtering the oil frequently to extend frying life, regular cleaning to ensure that each service has the same high quality, and covering the fryer overnight to reduce anything from getting into the oil. It is also imperative that during frying crumbs and sediment are removed regularly by skimming the surface of the oil. On top of that, minimising

GOLDEn RULES

1

HEAT GRADUALLY

2

3

CHECK THERMOSTAT

TOP-UP REGUL ARLY

180

THERMOSTAT

0°C

Excessive heat deteriorates frying medium, optimum frying temperature 180˚C

4

TEMPERATURE 180 90 THERMOSTAT

0°C

220

Turn down thermostat when not in use

7

FILTER FREQUEnTLY

5

10

Helps maintain frying medium quality

6

FOOD/FRYInG MEDIUM RATIO

1:6 1 part food to 6 parts frying medium

8

CLEAn REGUL ARLY

Removing contaminants extends frying life

COVER FRYER

SKIM SURFACE

Prevents crumbs setting & burning around elements

9

FOOD PREPARATIOn

Minimise crumbs & excessive moisture or ice entering fryer

Dirty fryers reduce frying medium life

11

FRYER SIZE

220

Check thermostat works correctly

12

BAKELS Use only Bakels quality products

Oversized fryers reduce frying medium life BAKELS EDIBLE OILS (N.Z.) LTD,

Protects frying medium from light and dust particles

PO Box 4117 , Mount Maunganui South

Ph: 07 575 9285

3149, New Zealand Ph: +64 7 57 5 9285 Fax: +64 7 57 5 9441 www.beobake ls.co.nz

crumbs and excessive moisture entering the fryer will elongate its life. Finally, maintaining roughly a 1:6 ratio when frying keeps cooking even. That is one part food, to six parts oil.

NZ’s Premier Frying Product - Now in a user friendly pack.

Easier to store. Easier to work with. Same long-life frying stability.

csfoods @ graincorp.co.nz • 0800 495 246 June 2019

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fryit

FRIED FOOD AROUND THE WORLD

Deep-fried food has been loved around the world since its inception. A restaurant or café with a deep-fryer can transport their diners around the world by adding some of these international fan favourites to their menu.

POUTINE

Quebec, Canada.

Poutine is a healthy dose of french fries, cheese curds and brown gravy, originating from Quebec, in Canada.

For many years poutine has served as an icon of Quebec cuisine. Annually, celebrations take place across Canada to celebrate this deep-fried delicacy; some people even calling it “Canada’s national dish”. Classic poutine is deep-fried french fries, fresh cheese curds, and brown gravy, although there are several variations depending on location.

BEIGNET

Most commonly associated with the French Quarter of New Orleans, Louisiana.

A traditional French-style beignet is a deep-fried delicacy made from choux pastry. The French-style beignets are common in New Orleans and are typically served as a breakfast with powdered sugar on top. Additionally, beignets can also be made from yeast pastry. Yeast pastry beignets resemble “Berliner” doughnuts, which are typically filled with jam or fruit.

CHIP GROUP & BIDFOOD PEOPLE’S CHOICE IS BACK

By Gemma Carroll, PNZ Communications & Engagement Officer

2019 Chip Industry Awards are all go! – what’s all the fuss about?

New Zealand Potato Growers produce 527,190 metric tonnes of

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potatoes each year (2018 figures) and of that 282,446 metric tonnes goes to processing, more than half of which is for processing frozen chips.

The value of retail and foodservice frozen potato products in 2018 was $466,681,000.

Hot chips are a New Zealand favourite and our industry formed the Chip Group, almost 20 years ago, in order to uphold a shared vision to improve the nutrient profile of the popular fried takeaway and celebrate New Zealand’s traditional fast food.

Our Chip Awards are the pinnacle of spotlighting the food service achievements for hot chips.

We are grateful this year to have named sponsors Bidfood, returning for another round of the Bidfood People’s Choice Awards, which runs every year and is a nationwide popularity contest for chip shops.

This runs alongside the Judges’ Supreme Award, our biennial chip quality contest.

Bidfood is New Zealand’s leading wholesale food distribution company.

They share a passion for excellence in food and service.

FRIED PLANTAINS

Developed in Africa, as well as Central and South America, the Caribbean and Southeast Asia.

Fried plantains are a typical snack wherever plantains grow. In Indonesia, for example, fried plantains fall under the category of gorengan, or Indonesian fritters, and are often sold by street vendors. In Côte d’Ivoire, fried plantains are known as alloco, and are often served with chilli pepper and onions. In Ghana, fried plantains are called Kelewele, and the pieces of plantain are mixed with spices.

The dish is sometimes referred to as hot plantain crisps and can be served alongside bean stew, or as a dessert.

TEMPURA

Japan Tempura usually consists of seafood or vegetables, battered and deep-fried.

Tempura is a staple in Japan but was initially introduced by the Portuguese.

Typical tempura is served either alongside a dipping sauce, salted, or as a component of another dish. Often, tempura is found in brothy soups served with grated daikon. While there are local variations, the focus is on fresh and seasonal ingredients.

Bidfood supplies a complete range of quality potato products including a comprehensive portfolio of fries, wedges, hash browns, mash, gnocchi and other specialty products – enough to satisfy all customer menu requirements, across Āotearoa.

The Foodservice Industry is ever changing with continuing customer service and supply demands, new product development and emerging trends – all of which Bidfood embraces while continuing to provide support and supply quality products.

When asked for comment as to why Bidfood are so keen to be a part of the mission, Anita Boundy, marketing manager for Bidfood had this to say: “We fully support The Chip Group and People’s Choice Awards, recognising the benefits that The Chip Group Best Fry Practice brings to customers in respect of education, promotion, training and guidance.”

We’d like to take this opportunity to welcome Bidfood’s return and thank them for their ongoing support.

Chip Group take pride in supporting the best local processed potato and in our foodservice customers, whose efforts provide the best hot chips possible.

Follow us on social media to keep up with the latest hot chip gossip. Vote now https://thechipgroup.co.nz/votenow

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meetthechef

CHRIS WILL Executive Chef, MASU Executive Chef, Christopher Will, has been at MASU for a year and a half. Although he started as Sous-Chef, he quickly became Executive Chef when the opportunity to move forward arose.

W

hat is immediately confronting about MASU as you walk in is its sheer size.

Restaurant and Café sat down with Christopher Will after a lunch rush at MASU, and the ambience was still electric. “There are about 38 chefs and stewards at MASU,” Will said. “It’s one of the bigger SKYCITY teams, and one of the bigger multinational teams, too. We are made up of Koreans, Indians, Japanese, Kiwis, South Africans, Chinese, Indonesian, and Pakistanis, etc. etc. It means that there is a lot of different culture and upbringings that are mixing—then obviously, I have my own way.”

Will explained the importance of having a common goal in mind when there are a lot of people in one kitchen. “As long as you’re firm and everyone knows what you want to achieve, it shouldn’t be a problem.” Having said that, working in such a multinational kitchen comes with its difficulties. “The language gap can sometimes be a pain. If you’re tired and you mumble, and no one can understand, it can get frustrating. But if there is one common goal, it’s pretty easy to achieve what we want.”

MASU specialises in Japanese robata style cooking.

“Robata cooking is cooking over charcoal. The charcoal is compressed and hollow to produce intense heat. All of our main food comes off the robata grill, except for one dish. This includes our meat, fish, veggies, starters, etc.” A single seating at MASU can sit 127 people, and as Will explained, this can sometimes turn two to three times on a busy night.

“It’s hot, it’s loud, and it’s busy…” laughed Will, “and generally in service, I won’t look like the nicest person to talk to, but it’s okay.”

Will discussed a problem that he sees in the restaurant industry at the moment. “There is a major chef shortage for all sorts of restaurants, not just Japanese. This means that it can be hard to find chefs, especially for something specific, like what we need. We have to reach out to overseas to bring talent into New Zealand and SKYCITY. When we do this, though, we are recruiting to invest. We want them to be here for at least three years, at SKYCITY.” Will was proud to discuss the sustainability and provenance of MASU’s ingredients. “The majority of our produce is locally supplied and sourced. We do import some things, like our Kagoshima Wagyu A5 beef—a prime example of our high-end product.

We also import our Mexican Chūtoro and Ōtoro.

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Apart from those, all of our fish is received daily from around New Zealand. Our vegetables are also grown and sourced locally.” On top of this, Will described how they are aiming to rid MASU of single-use plastic as soon as possible.

Restaurant and Café were interested in finding out about how Kiwi diners received MASU’s unique menu offerings, as well as how well Kiwi produce mixes with Japanese cooking techniques. Will said, “Quality is the most important thing. And from a Japanese perspective, it’s all about the sauces and the cures and the marinades. So that’s where we connect the two and find a bit of synergy.” In terms of the MASU clientele, Will said that it is widely varied.

“We get a lot of tourists, and businesspeople, yes, but a large proportion are local Kiwis. The food is clean and fresh, and that fits in well with the Kiwi lifestyle.”

MASU has an extensive menu setup. They essentially have three different dinner menus, not to mention the lunch and dessert menu. “We have the á la carte menu, which provides for the casual diner.

It doesn’t change too often, maybe every six to eight months—but it features consumer favourites. Then,

there is also the Tokusen and Shomi menus. The Shomi is a quick set which we usually do for bigger groups, while the Tokusen provides for the diehard ‘foodies’. The Tokusen is our premium menu; where myself and the team get to explore on a culinary level. We want to push it to a two-hat to three-hat level, as far as we can. This menu changes every three to four months.”

Development in the chefing world comes with its challenges, according to Will. “When you’re continuously busy, it can be hard to be creative—I think this is something that every chef struggles with.

When I came here, I had an aim, and I wanted to put my foot down and get things moving. I hoped that I could bring new creativity and a new personality who could lead the kitchen in a different way. That’s what we’ve been slowly working on; but how do you balance an incredibly busy restaurant, a big team, and making sure that we are still moving forward and being fresh in the marketplace with new ideas?”

Our time with Christopher Will at MASU was a great insight into the challenges that come with running an exceptional and busy restaurant.

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veggietales

FENNEL

Every year, on the first Sunday of November, over 50,000 people gather together in an unwitting celebration of fennel. They’re not the only ones – up to half a million people every year put themselves through 42 kilometres of physical pain in honour of a battle named after a place which translates literally to ‘field with fennel’.

Fennel is still called ‘marathon’ in the Greek language and has been in use since Roman times. Roman warriors used to eat fennel to keep them in good health while the women ate it to prevent obesity.

Closely related to the carrot, fennel also carries the associated myth of improving eyesight. Many Middle Eastern and Asian cultures use fennel in cooking, particularly in the Kashmir Valley and the Indian state of Gujurat.

Fennel has an aniseed flavour and aroma and is increasing in popularity. Fennel leaves can be used as a herb, for example as a substitute for dill. Its flavours complement many vegetables, particularly courgettes, carrots, beans and cabbage.

Fennel is available in limited quantities in autumn and winter.

When buying fennel, select firm, plump, white bulbs with fresh feathery foliage. Small bulbs that are less than 12cm in diameter are more tender. Refrigerate in the crisper and use as soon as

possible after purchase.

Cut off the base and stalks, retain any foliage for garnish. Every part of the plant from the seed to the root is edible. If boiling, use as little water as possible to retain the flavour. Cook bulb whole or slice to grill or dice to add to stews and braises.

Fennel can be boiled, steamed, microwaved, roasted, grilled, baked, braised or stewed. Finely sliced, grated raw or cooked stems can be added to salads or sandwiches.

Steam, microwave, stir fry or boil the bulb to serve as a side vegetable.

Roast fennel in a little olive oil with garlic, lemon juice and sprinkling of brown sugar. Use sprigs for garnish.

Fennel is a source of dietary fibre, vitamin C and folate, and contains a dietary significant amount of potassium. Fennel contains only low levels of phenolic compounds.

Chef Alex Southwick from Blanket Bay in Queenstown, winner of the Chaine des Rotisseurs Junior Chef competition, used fennel in his winning entrée of Ora King salmon and vegetables, including local corn, cucumber, fennel, beetroot, and pea tendrils.

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PANTONE 341

PANTONE RED 032

PANTONE 137

PANTONE 4735

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PANTONE 2735

BLACK

June 2019

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EDGE CUT FRIES CRAFT SEASONING Carefully selected and cut into a superior shape to create the perfect crunch!

Our unique chip is delicately cooked and topped with a blend of craft seasoning, delivering a fry that doesn’t cut corners!

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